Mustard-baked salmon with kipflers and fennel tzatziki

Guaranteed to please the table.
Mustard-baked salmon with a small bowl of fennel tzatziki on the side.Jeremy Simons
4 - 6

Baked salmon gets a tangy upgrade in this mustard-baked salmon recipe made with honey Dijon mustard and lemon juice and crowned with thin lemon slices. Serve this winning salmon dish with crispy kipfler potatoes and fennel tzatziki. And be sure to drizzle with olive oil before serving.



1.Preheat oven to 220°C fan-forced. Place potatoes on a large oven tray lined with baking paper. Toss with 1 tbsp oil; roast until partially cooked (15 minutes).
2.Meanwhile, combine garlic and mustard in a small bowl; season to taste. Brush over salmon, then arrange lemon slices on top, overlapping slightly; season to taste.
3.Push potatoes to one side of tray, add salmon and drizzle with remaining oil. Bake until salmon is golden and just cooked through (25-30 minutes).
4.Meanwhile, to make tzatziki, combine fennel, feta, yoghurt, lemon juice and dill in a small bowl; season to taste.
5.Place salmon on a platter with watercress. Serve with kipflers and tzatziki drizzled with extra olive oil.

Pair with a selection of store-bought Middle Eastern pickled vegetables on the side.


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